Cream of Artichoke and Cucumber Soup

Ingredients

• 4 cups Water (For boiling artichokes)
• 2 tablespoons Butter (For roux and sautéing cucumbers)
• 2 tablespoons All-purpose flour (For roux)
• 1.5 teaspoons Salt (To taste)
• 0.125 teaspoon Cayenne pepper (Pinch)
• 0.125 teaspoon Nutmeg (Freshly grated)
• 2 tablespoons Sauterne wine (Or other sweet white wine)
• 1 cup Heavy cream (Scalded)
• 1 Egg (Lightly beaten)
• 2 Cucumber (Peeled and cubed)
• 1 pound Jerusalem artichokes (About 4 medium)

Instructions

1. 1Bring 4 cups of water to a boil in a large pot. Add the Jerusalem artichokes and cook until soft, about 20-25 minutes. Drain the artichokes and rub them through a sieve or use a food processor to create a smooth puree.
2. 2In a saucepan, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of flour and cook, stirring constantly, for 1-2 minutes until a smooth paste forms (a roux). Do not brown.
3. 3Gradually pour in 4 cups of boiling water (or vegetable broth for more flavor) into the roux, whisking constantly to prevent lumps. Add salt and cayenne pepper. Cook for 1 minute, stirring continuously.
4. 4Stir in the scalded heavy cream, Sauterne wine, and lightly beaten egg. Heat gently, but do not boil, as this will cause the egg to curdle. Add a few gratings of nutmeg.
5. 5Peel the cucumbers and cut them into 1/3-inch cubes. In a separate pan, sauté the cucumbers in 1 tablespoon of butter until lightly softened, about 3-5 minutes.
6. 6Add the sautéed cucumbers to the soup and stir to combine. Serve immediately.